Protein-Packed Banana Bread
This Bananabread is super soft, light and absolutely delicious.
Servings: 8
Equipment
- hand mixer
Ingredients
- 450 g 16 oz bananas, very ripe
- 1.5 dl ⅔ cup maple syrup
- 4 tablespoons coconut oil
- 4 tablespoons almond milk
- 1 tablespoon cider vinegar
- 160 g 6 oz flour
- 2 tablespoons golden Chlorella
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 70 g 2.5 oz oat flakes
- 1 pinch of salt
- ½ teaspoon cinnamon
- 2 tablespoons chopped pecan nuts
- 1 banana very ripe
- 1 handful of chocolate chips
Instructions
- Preheat the oven to 180°C (360°F).
- Mix bananas, maple syrup, coconut oil, almond milk and apple vinegar in a bowl until the ingredients are well mixed.
- Sift the flour, chlorella, baking powder and baking soda into another bowl; then add the oat flakes, salt, cinnamon and nuts.
- Mix the wet mixture with the dry ingredients.
- Line a cake tin with baking paper, pour in the mixture and distribute evenly.
- Cut the banana lengthwise into two halves and place them on the mixture.
- Bake in the middle of the oven for the first 30 minutes and at 150°C (300°F) for the remaining 20 minutes.
- Remove the cake from the oven and sprinkle with the chocolate pieces.
- Let it cool completely before serving.
- Enjoy your cake!